Fontina and Roasted Yellow Pepper Salad

Total Time
Prep 40 mins
Cook 0 mins

If you like peppers, this recipe is for you. The roasting brings out a lot of sweetness that contrasts well with the creamy cheese in the salad. I adopted this recipe after Mean Chef (IHHDRO) left the site.

Ingredients Nutrition


  1. Roast the whole peppers over a gas flame, turning until completely charred.
  2. Put in a bowl, cover the bowl with plastic wrap, and let cool for at least 30 minutes.
  3. In a small bowl, combine the olive oil, heavy cream, mustard, salt, and a couple of grinds of pepper.
  4. Whisk together until emulsified.
  5. Set aside.
  6. Peel the skin from the peppers and discard the cores, seeds, and membranes.
  7. Cut the peppers into 1/4-inch-wide strips.
  8. In a large bowl, combine the peppers, cheese, olives, and cream mixture.
  9. Toss together.
  10. Serve at room temperature.


Most Helpful

Melt in the mouth wonderful. I used gouda cheese, as I could not find fontina. I will make this again after I master the fine art of pepper charring.

Chriz September 13, 2005

Wow. I really wasn't sure if this was going to be good. I should have known better! It is Mean Chef after all... I had the fontina, I had the peppers, I had the desire to cook! Luckily, I also have a gas stove so those peppers blackened up nicely ;) (I prepped those the night before). I served this with your recipe #102091 Chicken Breasts alla Margherita. It was perfect for a fairly quick and scrumptious meal that was nowhere near as difficult to make for how impressive it looked. I wish I had a digital camera so I could have posted how lovely it all looked plated up. If you haven't tried this, do!

MythThyng April 20, 2005

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